Iwashi, (sardines), is commonly eaten raw, grilled, fried or simmered in Japan. The fish is rich in omega-3 fatty acids, vitamin D, calcium, and vitamin B12, while extremely low in contaminants such as mercury. Iwashi can be locally caught off the Pacific coast of the United States.

Ingredients (4 servings)

Iwashi (sardine) ..................................................... 4 fish

Flour......................................................................... 3 tbs

Sugar........................................................................ 1.5 tbs

Sake.......................................................................... 2 tbs

Soy Sauce ............................................................... 2 tbs

Ginger (ground) ..................................................... 1 tbs

Daikon radish (ground) ........................................ ½ cup

Vegetable oil ...........................................................2 tbs

Directions

1. Clean and filet Iwashi.

a. Remove scales and cut head off.

b. Run a knife along fish stomach and remove organs. Rinse and clean under running water.

c. Use your thumb to open the fish and remove backbone by using fingers.

d. Use knife to remove small side bone.

2. Dip the filleted Iwashi in flour.

3. Coat a large size frying pan with 2 tbs oil, and add Iwashi filet. Cook 3 minutes each side on medium heat.

4. Remove excess oil with paper towel, and then add sugar, sake and soy sauce. Cook high heat for 5 minutes.

5. Serve with ground daikon and ginger on top.